- 1 whole chicken (5 lb. max)
- 4 tbsp. unsalted butter, melted
- ½ tbsp. paprika
- 1 tsp. garlic powder
- 2 tsp. salt
- ¼ tsp. pepper
- ½ tsp. dry thyme
Place whole chicken on cutting board, remove innards and pat dry. Mix remaining ingredients in 2-cup Micropitcher and then brush it all over the chicken making sure to add some to the inside cavity as well.
Place whole seasoned chicken, breast side down, in base of 3-Qt./3 L casserole Stack Cooker and cover. Cook on full power for 25-30 minutes.
At the end of cooking time, remove from microwave and let rest for 8 minutes. At the end of resting time, check internal temperature of chicken by inserting a meat thermometer into chicken breast. Internal temperature should be at least 165°F/74°C.
- Remove from Stack cooker, carve and serve.